As we bid farewell to the Yom Tov of Shavuos and the cheesecakes, it would be a nice opportunity to discuss the rules and regulations of waiting after eating hard cheese.
The Rama (Y”D 89:2) quotes an opinion that after eating hard cheese, a person has to wait before eating meat, just like we wait after meat before eating dairy. He adds that although some are lenient and do not wait, many are careful to wait, and that is the correct thing to do. On the other hand, the Maharshal (Yam Shel Shlomo Chulin 8:6) takes strong issue with this, calling it heresy, being that it is against the explicit allowance of the Gemara.
However, the Shach (Y”D 89:17), the Pri Megadim (Y”D 89:17), and the Chachmas Adam (40:13) all concur with the ruling of the Rama that a person should wait to eat meat after hard cheese just as after meat. It is important to understand that this means that a person will be required to wait the same as they wait after meat. So if someone waits a full six hours after meat, they would be required to wait a full six hours after these cheeses before having meat.
AGE OR STAGE
What is considered hard cheese? The Shach (Y”D 89:15) rules that if it sat around for six months, it is assumed to get the status of hard cheese. The Taz (Y”D 89:4), however, maintains that age is not necessarily a factor (unless someone is extra careful and vigilant). Rather, the main deciding factor is the taste. If it has a strong aftertaste (what he calls wormy, i.e., bacteria) that remains in a person’s mouth for a long time, the person would be required to wait. He explains that this makes it similar to meat, where we wait because of the strong taste that remains in a person’s mouth, and the same issue applies to these cheeses, as well.
Thus, according to the Shach, it all depends on time, and being full of bacteria will not make it be considered hard cheese. And according to the Taz, it all depends on being full of bacteria, and time will not make it be considered hard cheese.
The poskim, including the Chochmas Adam (40:13) and the Aruch Hashulchan (Y”D 89:11), bring both opinions and rule that we must be strict like both opinions, and either age or texture will give it the six-hour cheese status.
The Ben Ish Chai has an interesting twist to this. He rules that the six months is not “all or nothing,” meaning that it is only an issue when it becomes six months old. Rather, every month that it is left around, it becomes harder and harder, and each month requires another hour of waiting until it hits the grand old age of six months, and one is required to wait the full six hours.
IN THE PLANT OR ON THE SHELF?
What happens if it was sitting in the plant for three months and then on the shelf for three months? Do the six months need to take place in the plant where they make the cheese, or do we even count the time it sits on the shelf in the store?
This is the subject of a big discussion in the poskim. Some rule that it is only the age in the actual process, because there, they let it become hard. But once it is packaged, there is no concern that it will change its texture or taste, even if it is on the shelf for a long time. Others rule that it doesn’t depend on the age of the packaging, and six months is a problem, no matter where it was. This is why some companies write the date when they start processing it, so that people will know when it reaches six months.
IN SUMMARY
We wait six hours after hard cheese, whether it is six months old or if it has a hard texture that leaves a strong aftertaste. According to some poskim, this is only if it was six months in the actual process, and according to others, even shelf life counts.
What about mozzarella cheese or Parmesan cheese? This will be discussed b’ezras Hashem in a future article.
To be continued...
